Pie Crust

1 1/3 c. sifted flour
1/2 t. salt
1/2 c. shortening
3 T. water

Combine flour and salt in a large bowl. Cut in shortening with a pastry
blender, or 2 knifes, mixture should resemble course meal. Add water 1 T
at a time. Work dough into a firm ball.  Turn onto a floured surface.
Roll dough into a circle 1/8" thick and about 1 1/2 inches larger then an
inverted pie pan.
Makes 1  9" Single Crust